Panaderia Dimas-alang’s existence has been in the cultural fabric of Pasig City, defying history, urbanization, generational shift of ownership, and a slew of time conveyances that only fortified the business even more.
Founded in 1919, Dimas-alang serves as a bastion of business heritage. Manolo Lozada, who has been the main operator of the bakeshop since the 1980s, is the third-generation owner of the establishment, continuing the lineage of his clan.
It was business as usual for the Dimas-alang as patrons continued to flock to the bakery early in the morning every day while Lozada’s workers, who have been geared with years of experience, served their customers the same way the bakeshop served its past frequenters from generations back.
Its ever-so-familiar exterior remains a signature, where its name can be seen from a few miles back. That front has viewed and survived numerous historical shifts that shaped the city in the past 100 years and counting.
The Bakeshop’s Beginnings
The bakery was actually started in the 1900s but named Panaderia Dos Hermanos, under the ownership of baker Alejandro Gonzales. It was only in 1919 that the bakery’s inheritor and Alejandro’s sister-in-law Teresa Raymundo Santos changed it to the iconic Dimas-alang, the famous pen name of national hero Jose Rizal.
After the war, Felisa Santos, daughter of Teresa, rebuilt the bakeshop, resuming what has been a fixture in Pasig City’s lore for decades.
What Makes Panaderia Dimas-alang Special
Panaderia Dimas-alang stuck with their hand-made bread and decades-old woodfire oven for its bread rations. That meticulous and hands-on approach to their goods allowed them to connect with their patrons across generations, continuing the bakery’s legacy brought forth by the ways and traditions their ancestors started.
Panaderia Dimas-alang has continued to offer its patented pan de sal, which has remained oval-shaped since its inception. There are also local bakery treats such as pan de coco, ensaymada, hopia, monay, spanish bread, empanada, pies, and more.
But what has been popular in recent years is their brazo de mercedes, a soft rolled, custard-filled cake. Dimas-alang also offers all-occasion cakes and overseas bread, keeping up with the changes of time.
Panaderia Dimas-alang is still a beacon of Pasig City’s rich legacy. The bakery was a custodian of heritage and a testament to the consistent service of the business to the masses. It was as if Dimas-alang and its bread soldered through time and lived on.
